Indulge in Decadent Chocolate Almond Biscotti: A Perfect Treat for Any Occasion
Indulge in the rich and crunchy goodness of chocolate almond biscotti. Made with premium quality ingredients, our biscotti features a perfect balance of rich cocoa and crunchy almonds. Each bite delivers a satisfying crunch that will leave you craving for more. Our biscotti is perfect to enjoy with your favorite coffee or tea or as a standalone treat. Our recipe is crafted to perfection, ensuring that each biscotti is baked to a perfect crisp. Whether you’re a chocolate lover or an almond enthusiast, our biscotti is sure to delight your taste buds. Try it today and experience the heavenly taste of our chocolate almond biscotti.
Indulge in Decadent Chocolate Almond Biscotti: A Perfect Treat for Any Occasion
- Yield: 24 cookies 1x
Ingredients
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- 1/4 cup + 2 tbsp butter, softened
- 1 1/3 cup sugar
- 3 large eggs, room temperature
- 2 tsps vanilla extract
- 1 1/2 tsp almond extract
- 3 1/2 cups all purpose flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 2/3 cup slivered almonds
- 2/3 cup mini semi sweet chocolate chips
- 1/2 cup semi sweet chocolate chips for dipping biscotti
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350.
- Cream together the butter and the sugar until well combined and light in color.
- Add the eggs one at a time beating well in between.
- Add in the vanilla and almond extracts.
- Combine the flour, baking powder and salt, whisk together.
- Gradually add the flour mixture into the butter mixture.
- Fold the almonds and the chocolate chips into the dough.
- Line a baking sheet with parchment paper. divide the dough in half and place on the baking sheet, use floured hands or a bench scraper to shape each portion of dough into a rectangle, approx. 12′ long and 3-4 ” wide, leaving room between for the dough to spread.
- Place into the preheated oven and bake for 30 minutes.
- Remove from the oven and cool completely.
- Once cool use a sharp serrated knife to slice the biscotti, place on a parchment lined baking sheet and return to the 350 oven.
- Bake for 10 minutes, turn and bake for an additional eight minutes. Allow to cool.
- Place the chocolate chips and coconut oil into a double boiler and melt, transfer to a deeper vessel such as a glass, submerge the biscotti half way into the chocolate allowing excess to drip off.
- Allow the chocolate to harden before serving.
- Category: baking, desserts, recipes
Keywords: Chocolate, Almond, Biscotti, Crunchy, Dunkable, Italian, Twice-baked, Dipping, Nutty
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